A bright, spicy, and filling meal to close out summer.
Kosher salt and freshly ground black pepper1/2 medium red onion, diced1/2 cup fresh cilantro leaves and tender stems, roughly choppedStir togehter cumin, oregano, and cayenne pepper in a small bowl. Season steak with salt and pepper and rub with the spice mixture. Set aside.
In a 12-inch skillet, heat canola oil over medium-high heat until lightly smoking. Add steaks and cook, flipping every 1 minute, until an instant-read thermometer registers 115 to 120°F for medium-rare or 125 to 130°F for medium, about 5 minutes total. Transfer steaks to a large plate, tent with foil, and let rest. Proceed to step 4.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate.
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